The American Culinary Federation (ACF) is a professional organization established in 1929 for chefs and culinary professionals in the United States. Headquartered in St. Augustine, Florida, it is the largest professional chefs’ organization in North America. The ACF operates as a non-profit entity dedicated to providing educational resources, certification programs, and professional development opportunities to its members. The organization offers various levels of certification for culinary professionals, including Certified Executive Chef (CEC), Certified Sous Chef (CSC), and Certified Master Chef (CMC), which is considered one of the most prestigious distinctions in the American culinary industry. The ACF is accredited by the American National Standards Institute (ANSI) and recognized by the U.S. Department of Labor. Through its regional chapters across the United States, the ACF hosts culinary competitions, educational events, and networking opportunities. The organization also publishes The National Culinary Review, a monthly magazine featuring industry news, recipes, and professional development articles. The ACF Foundation, its charitable arm, provides scholarships to aspiring culinary students and supports various food-related educational initiatives. The federation maintains partnerships with culinary schools nationwide and plays a crucial role in establishing and maintaining culinary education standards through its accreditation program.